Chocolate Zucchini Cake
Total Time
1 hour and 7 minutes
Prep Time
10 minutes
Cook Time
42 minutes
Rating
0 out of 5 stars
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Ingredients
1 serving
- 2 1/2 cups white whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 cup lightly packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup buttermilk
- 3 eggs
- 2 tsp. vanilla extract
- 2 cups shredded zucchini
- 1 cup semi-sweet or dark chocolate chips
- 8 ounces dark or semi-sweet chocolate, chopped
- 6 Tbsp. unsalted butter
- 2 Tbsp. milk
- 1 Tbsp. honey
- 1/2 tsp. vanilla extract
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Preparation
Step 1
To Make Cake:
Step 2
Preheat the oven to 350°F. Lightly grease and flour a bundt pan, and set aside.
Step 3
In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and sea salt.
Step 4
In a separate mixing bowl, whisk together the brown sugar, granulated sugar, and olive oil. Add the buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients, stirring until they are just incorporated and evenly moistened. Fold in the chocolate chips.
Step 5
Transfer the batter to the prepared bundt pan, and bake the cake for about 40-45 minutes, until a toothpick inserted comes out clean (or with just a few wet crumbs). Let the cake cool in the pan for about 10 – 15 minutes. Then, invert the cake onto wire rack to cool completely. Top with the chocolate glaze, or dust with powdered sugar before serving.
Step 6
To Make Chocolate Glaze:
Step 7
In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. Remove from heat, then stir in milk, honey and vanilla. Let cool 1-2 minutes, then serve warm.
Step 8
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